METHOD FOR THE PRODUCTION OF A MULTI-COMPONENT YEAST-FREE BREAD MIXTURE Russian patent published in 2023 - IPC A21D2/36 A21D13/02 

FIELD: baking industry.

SUBSTANCE: production of a baking mixture intended for making bread. The method for the production of a multi-component yeast-free baking mixture is characterized by the fact that rye flour and wheat bran are pre-screened and metal impurities are separated. Next, peeled rye flour, wheat bran, ultrafine apple powder from pomace of fruits of small-fruited apple trees, edible table salt and edible soda are dosed into the loading device of the ribbon mixer, mixed for 10 minutes. Moreover, ultrafine apple powder is obtained by drying and grinding to a size of not more than 50 microns pomace of fruits of small-fruited apple trees. At the same time, the mixture is prepared at the following mass ratio of components, g: peeled rye flour - 50.0-60.0, wheat bran - 45.0-55.0, ultrafine apple powder from pomace of fruits of small-fruited apple trees - 5-15, table salt food - 1.5, food soda - 0.2.

EFFECT: improving the quality of yeast-free bread by increasing the nutritional value, enrichment with biologically active substances, improving the physical and chemical and organoleptic characteristics of the finished product.

1 cl, 1 tbl, 3 ex